1 - 10 of 13 for crudites

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Makes about 1 1/2 cups. In a medium-size bowl, blend cream cheese, sour cream, horseradish, dill, mustard and red pepper sauce until well mixed. On ...

1. Combine all the dip ingredients and blend well. Refrigerate at least one hour. 2. Serve with raw vegetables as an hors d'oeuvre.

Halve and seed peppers; cut into cubes; trim broccoli and cut into flowerettes; core tomatoes and cut into wedges. Place in large (glass or ceramic) ...

Combine all ingredients, stirring well. Serve with an assortment of carrot sticks, celery sticks, cucumber slices, cauliflower and broccoli ...

Combine first 7 ingredients; mix well. Chill thoroughly. Trim core end of cabbage to form a flat base. Fold back several outer leaves of cabbage. Cut ...

Wrap carrot, celery, peas, and radishes separately. Refrigerate. Place banana, peanut butter, apple juice, and lemon juice in blender. Whirl 10 to 15 ...

Place salmon in large skillet. Sprinkle with pepper. Add 1 cup water to salmon. Cook for 45 seconds, then turn salmon over and cook for 45 seconds. ...

Preheat oven to ... seasoning with salt, pepper and remaining lemon juice if necessary. Serve with pita or Armenian cracker bread and assorted crudites.

Combine first 9 ingredients in large bowl and mash with fork until slightly chunky. Serve with crudites and/or tortilla chips.

Combine all ingredients except crudites in medium bowl and mix well. Cover and refrigerate overnight. Serve with assorted crudites.

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